Chicken with Indian spices

Ingredients:

• 700 g skinless and boneless chicken breast fillet
• 1 cup natural milk yogurt
• 3 large cloves of garlic, pressed through a press
• Grated piece of ginger (2.5 cm)
• 8 cardamom pods, crushed with the back of a chef's knife
• 1 tbsp. curry powder
• 1/2 tsp dried red chili flakes
• 2 tsp ground coriander
• 1 tbsp. sweet paprika
• 2 tablespoons of honey
• 1 teaspoon of salt
• 1/2 tsp ground black pepper
• 3 tablespoons of vegetable oil
• 1 medium onion, diced into medium cubes
• 3 tablespoons tomato paste
• 2 cups low-fat cream (10-12%)
• Basmati rice for serving

Preparation:

1. Cut the chicken breasts into large 5x5 cm pieces. Mix together the yogurt, garlic, ginger, cardamom, curry powder, chili flakes, coriander, paprika, honey, salt, and pepper, and mix thoroughly. Place the chicken pieces in the yogurt mixture, cover, and refrigerate for at least an hour or overnight. Bring to room temperature before cooking.
2. Heat vegetable oil in a large skillet over medium-high heat. Add the onion and sauté until translucent. Add the tomato paste, stirring until evenly distributed, then pour in the cream.
   
   Add the chicken and marinade to the pan, mix well, and bring the mixture to a boil. Reduce the heat to a simmer. Cook for about 15 minutes, until the chicken is no longer pink in the center but still tender and juicy. Serve immediately with basmati rice.